Chicken paella
To make sure the rice is tender and doesn’t clump, we sauté it in a pan, and once we add the broth, we finish it in the oven. So first, preheat the oven to 180º using the top and bottom heating elements Heat the broth in saucepan. We will add it to the other ingredients later. Notice the smell of the paprika and the broth’s nice orange color. This is a dense broth, since it becomes part of the sofrito.
Remove any remaining fat from the chicken and pork chunks and add a little salt to both meats. In a pan that can go in the oven, heat a drizzle of olive oil and brown the meats. Do the pork first, then move to the sides and brown the chicken.
Add the green beans and the butter beans to the pan with the meat. We use flat green beans and still-frozen butter beans. Stir to combine the meat and vegetables and then add the rice. Let the rice collect the accumulated juices. When the rice changes color, add the hot broth.
Put the pan with its contents in the oven. Let the rice cook in the oven for twenty minutes, until all the broth has been absorbed. Remove the pan and let for rest five minutes. Serve and enjoy!
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